44
1-1/4 pounds shrimp (16-20 count),
peeled and deveined
2
bunches tender, fresh chives
1/3
cup Italian parsley leaves
6
green onions, trimmed to 5 inches,
then cut in 1-inch lengths
1
2-inch piece of fresh ginger, peeled,
cut in 1/2-inch pieces
6
ounces French bread, cut into 1-inch cubes
2
tablespoons unsalted butter
1-1/2 tablespoons low-sodium tamari or
soy sauce
3/4
teaspoon freshly ground black pepper
1-1/2 pounds sole (six 4-ounce fillets), skinless
3/4
cup dry vermouth or white wine
3/4
cup heavy cream
Nutritional analysis per serving:
Calories 444 (from fat 39%) • pro. 44g • carbo. 20g • fat 18g
sat. fat 8g • chol. 232mg • sod. 598mg • fiber 1g
Shrimp & Ginger Stuffed Sole
Pleasing to the palate and to the eye, this dish is mostly do-ahead,
making it perfect for entertaining.
Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce
Cut along the vein line to within 1/2 inch of the tail to butterfly 6 of the shrimp; reserve and
refrigerate. Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet
and freeze for 20 minutes.
Reserve 20 of the longest, most flexible chives. Cut 16 of the remaining chives into 1-inch lengths;
refrigerate any remaining chives for another use. Insert the metal blade. Pulse to chop the 16
chives. Remove and reserve. Pulse to chop the parsley, 10 times; leave in work bowl. With the
machine running, drop the ginger down the small feed tube and process 10 seconds to chop.
Add the green onions; pulse to chop, 10 times. Remove and reserve the parsley, ginger and green
onion mixture. Process the bread until it becomes medium coarse crumbs, 1 minute. Remove and
reserve. Pulse to chop the partially frozen shrimp, 20 to 30 times. There should be no piece of
shrimp larger than 1/2 an inch. Remove and refrigerate.
In a 3-1/2 quart sauté pan, melt the butter over medium heat. Add the parsley, ginger and green
onion mixture; cook until tender, about 2 to 3 minutes. Stir in the breadcrumbs, tamari and pepper;
toss to combine and cook for 2 minutes longer. Transfer to a bowl and let cool completely. Stir in
the reserved chopped shrimp and just enough water to help the mixture hold together. Lightly butter
a 13 x 9 x 2-inch baking dish. Cut a sheet of waxed paper or parchment 15 inches long; lightly
butter the paper.
Lay the sole fillets on the work surface, skin side up. Divide the stuffing mixture into 6 equal por-
tions. Loosely pack each portion and place one portion in the center of each fillet. Fold the two long
ends of the fillet up over the filling and overlap; turn over. Tie the cut ends of 2 chives together,
using a double knot. Slip the knotted portion under the stuffed and rolled sole; bring the 2 ends
together over the top and tie. Place in prepared baking dish. Repeat with the remaining sole and
stuffing. The dish may be done ahead to this point, 8 hours ahead, covered with plastic wrap and
refrigerated. If refrigerated, let sit at room temperature for 15 minutes before continuing. Preheat
the oven to 400° F.
Add the wine to the baking dish; cover with the buttered paper, butter side down, and bake for
20 minutes. After 16 minutes, lay one of the reserved butterflied shrimp, cut side down, on each
sole bundle. Re-cover and continue to bake for an additional 5 minutes. Transfer the sole to a
warmed serving platter and cover loosely. Strain the cooking liquid into a 2 quart Windsor pan, and
reduce by half over high heat. Add the heavy cream, and reduce by half again. To serve, nap the
sauce over and around the sole, then sprinkle with the reserved chopped chives.
